EcoCure # 1 is the Sausage Maker’s first all-natural curing blend! To help protect meats against harmful food bacteria’s such as C. Botulinum, L. Monocytogenes, and C. Perfringens, EcoCure #1 makes this possible without using synthetic chemicals like nitrites. EcoCure #1 also allows meats to obtain a nice, red color, minus the taste of celery!
Best used when making the following:
- emulsified sausages (Hot Dogs, Bologna)
- smoked sausage
- and other cooked, cured meats
- 1% of product weight (1.6oz per 10lbs of meat) – Mix in after all other ingredients have been added
- Store EcoCure #1 in a cool, dry, and well-ventilated area. Keep away from light and humidity
- Salt, Natural Fruit Extracts, and Natural Spice Extract
Rick in AZ –
Outstanding cure! I won’t be going back to pink salt. I cured and cold smoked a whole pork belly for bacon, and it was the best I ever made! The color, texture and flavor are outstanding! Yep, it’s a bit pricey, but it goes a long way, and the result was amazing! I’m sold on EcoCure! Thank you for an amazing product.